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Almost Shrimp Paesano
Shrimp 1 egg 1 cup milk Salt and pepper to taste 1 pound extra−large shrimp, peeled and deveined, tails left on 1/2 cup all−purpose flour Vegetable oil In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly. Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce. Sauce 1 1/2 cups (3 sticks) cold butter, cut into 1−inch pieces Juice of 1 medium lemon 1 clove garlic, minced 2 tablespoons minced fresh parsley In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat. Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.) Serves 3 to 4.

Backyard Shrimp Fest
1/2 cup Old Bay seasoning 2 tablespoons salt 4 quarts water 1 (12 ounce) can beer, optional 8 medium red potatoes, cut in quarters 2 large sweet onions, cut in wedges 2 pounds lean smoked sausage, cut in 2−inch lengths 8 ears fresh corn, cut in half 4 pounds large shrimp in shells In an 8−quart pot, bring seasoning, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes. Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells; cook for 4 minutes. Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a paper−covered picnic table. Sprinkle with additional seasoning if desired. Makes 8 large servings Recipe serving tip: Eliminate cleanup by using paper plates and covering the picnic or patio table with news paper. Drain the water from the pot and mound con tents atop the paper. Have everybody grab a seat around the table and have fun peeling and eating the shrimp. Provide empty pails or bowls for the shrimp shells.

Backyard Shrimp Fest

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Baked Oysters with Bleu Cheese
1/2 pound peeled young potatoes 4 tablespoons milk 4 tablespoons olive oil 2 tablespoons chopped flat−leaf parsley 2 dozen plump, fresh oysters Salt and pepper, to taste 2 egg yolks 4 tablespoon dry white wine 2/3 cup cream 3 ounces crumbled bleu cheese Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together with the milk, olive oil, and parsley. Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top shell, and wash the bottom shell thoroughly. Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles in volume, continuing to beat during cooking. In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks. To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown. Serve hot.

Barbecue Shrimp
2 cloves garlic, smashed 2 bay leaves 6 pounds fresh Gulf shrimp with heads on, 20 to 25 count to the pound 1/4 cup lemon juice 1 1/2 pounds salted butter 1/2 pound margarine 2 teaspoons paprika 1 newly−purchased 4−ounce can black pepper Preheat oven to 300 degrees F. Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp. Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave the little bits that came loose. Place two bay leaves at the bottom of the pan. Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping, in the baking pan. Douse the shrimp with the lemon juice. Cut the butter and margarine into cubes and distribute it atop the shrimp. Sprinkle it with the paprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black layer. Don't miss any spots! (And you don't have to use the whole can, either.) Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness; when the meat pulls away from the shells, you're there. You do not want soft, wrinkled shells. Return the shrimp to the oven if necessary, but not much longer. Serve the shrimp in soup plates with lots of the sauce and toasted French bread. Also plenty of napkins and perhaps bibs.

Boiled Lobster
Fill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup red or white wine, and bring to a vigorous boil. Toss the lobsters head first into the boiling water. Two 1 1/4 to 1 1/2 pound lobsters take 12 to 14 minutes. Remove from boiling water and serve.

Boiled Lobster

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Boiled State of Maine Lobster
This is a favorite recipe from Maine Department of Marine Resources. Place live Maine lobsters in a kettle of briskly boiling salted water. Boil rapidly for 20 minutes for 1 1/4 pound lobsters, longer for larger size ones. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack the large claws. Serve whole lobster with a side dish of melted butter.

Boiled State of Maine Lobster

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Broiled Lobster
Cut the raw meat from the shell of the tail, but do not remove. Discard the "apron" which protects the belly. Melt 1/4 pound butter, then add 1 tablespoon lemon juice and 2 medium pods pressed garlic. Simmer for 5 minutes. Pour butter sauce over lobster tails and bake at 300 degrees F until meat is tender. Garnish with very thin slices of lemon and fresh sprigs of parsley.

Broiled Shrimp with Garlic Butter
6 tablespoons softened sweet butter 1 teaspoon garlic 1 tablespoon shallots 1 tablespoon parsley Juice of 1/2 lemon 1/4 teaspoon sea salt 24 large shrimp, in the shell 1/2 cup water Preheat the broiler. Place the butter in a small bowl and stir in the lemon juice, salt and chopped garlic, shallots and parsley. Cut shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval casserole dish. Top the shrimp with generous dabs of the butter mixture and pour the water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across serving plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve Immediately.

Chesapeake Crab Strata
4 tablespoons butter or margarine 4 cups unseasoned croutons 2 cups (8 ounces) shredded Cheddar cheese 2 cups milk 8 eggs, beaten 1/2 teaspoon dry mustard 1/2 teaspoon Old Bay® seasoning Salt and black pepper, to taste 1 pound crabmeat, picked over to remove any shell Red and green bell pepper rings (for garnish) Preheat oven to 325 degrees F. Place butter in an 11 x 7−inch baking dish. Heat in the oven until melted, tilting to coat the dish. Remove the dish from the oven; spread the croutons over the melted butter. Top with the cheese and set aside. Combine milk, eggs, mustard, Old Bay® seasoning, salt and black pepper; mix well. Pour the egg mixture over the cheese in the dish and sprinkle the crabmeat on top. Bake for about 50 minutes or until the mixture is set. Remove from the oven and let stand for about 10 minutes. Garnish with the pepper rings and serve.

Coconut Shrimp with Jalapeño Jelly
3 cups shredded coconut 12 (16−20 or 26−30) shrimp, peeled and deveined 1 cup flour 2 eggs, beaten Vegetable oil Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes. Butterfly each shrimp by splitting lengthwise down the center, cutting three−fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown. Serve with Jalapeño Jelly. Jalapeño Jelly 1 cup red wine vinegar 1 cup water 1 cup granulated sugar 2 green jalapeño peppers, seeded and minced 1 small red bell pepper, minced 1 package liquid pectin Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool. The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

Coconut Shrimp with Jalapeño Jelly

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Coconut Tempura Shrimp
2/3 cup flour 1/2 cup cornstarch 1 large egg, beaten 1 cup grated fresh coconut 1 cup ice−cold soda water Salt 1 pound large shrimp, peeled, deveined, and tail on Creole seasoning 1 jar mango chutney 1 plantain 1 tablespoon cilantro, finely chopped Preheat the fryer. In a medium−size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains and cilantro.

Coconut Tempura Shrimp

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Cornsicles with Shrimp and Oregano
6 ears corn 1 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon chopped fresh Mexican oregano or 1 teaspoon dried Mexican oregano 12 medium shrimp 24 Popsicle sticks Peel, devein and dice shrimp. Trim the corn and remove the husks and silk. Save and wash the larger husks. Cut the corn kernels from the cob, scraping out as much milk as you can. Grind the kernels using a meat grinder with a sharp blade. Add the salt, white pepper, oregano and shrimp. Mix well. Preheat oven to 325 degrees F. Drop a tablespoon of the corn mixture onto the center of a clean husk. Fold the left side of the husk into the center, then the right, and then fold the bottom end upward. Push a Popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dry husk and tie it around the cornsicle. Place the rolls, sticks in the air and very close together, in a glass baking dish or loaf pan. Bake 30 minutes, until the corn mixture is firm and solid. To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a Popsicle.

Cornsicles with Shrimp and Oregano

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Crab and Cream Cheese Bake
8 ounces cream cheese, softened 1/4 cup chopped green onions 1 (8−count) can crescent rolls 1 cup lump crabmeat 1 egg yolk, beaten 1/2 teaspoon dillweed Combine the cream cheese and green onions in a bowl and mix well. Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11−inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky. Cut into 12 slices. Serve warm. Serves 12.

Crackling Salmon
1 small can black truffles, very thinly sliced 8 salmon filets, skinned 2 teaspoons fine salt 1 teaspoon fresh ground pepper 1 teaspoon fresh ground coriander 8 (8−inch) rice paper rounds 8 fresh chives trimmed to 4 inches 3 tablespoons olive oil Truffle oil, to taste Generous splash Hennessy cognac Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with salt, pepper, cognac and coriander. Spread a towel on a workspace and fill a large bowl with water. Soak 1 rice paper round until pliable. Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose the salmon. Transfer, seam sides down to a tray and keep covered with plastic wrap. Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat. Sauté salmon packages seam sides up until golden brown. Turn salmon over and reduce heat to moderate. Cook until both sides are firm to the touch. Transfer to plate and enjoy.

Crackling Salmon

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Crawfish Boil
10 pounds live crawfish 2 oranges, cut into thick rounds 2 lemons, cut into thick rounds 1 garlic head, cloves separated and peeled 1/4 cup salt 2 tablespoons ground black pepper 1 tablespoon chili powder, preferably homemade 2 teaspoons cayenne 2 bay leaves 8 to 12 small new potatoes 4 ears corn, cut in half 1 pound small boiling onions Salt, freshly−ground black pepper and cayenne to sprinkle over the crawfish and vegetables Rinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes (you can skip this soaking process if the crawfish are farm−raised and purged of mud). While the crawfish bathe, pour 4 to 5 gallons of water into a large stockpot. Add to it the oranges, lemons, garlic, salt, black pepper, chili powder, cayenne and bay leaves. Bring the water to a boil, and cook the spices 10 to 15 minutes. Add the potatoes, corn and onions. After the liquid returns to a boil, cook the vegetables for 5 minutes. Drain crawfish from their soaking bath, and ad them to the stockpot. After the liquid again returns to a boil, cook the crawfish for 10 to 12 minutes. Remove the pot from the heat, cover it, and let the crawfish and vegetables steep in the liquid for 10 minutes. Drain the liquid from the pot. Serve everything heaped on big platters, with plenty of newspapers on the side to soak up drippings from the peeling and eating, all done with the fingers. Sprinkle salt, pepper, and cayenne over the crawfish and vegetables as you eat, and, after you break off the tails, be sure to suck the fat from the crawfish heads. Serves 4.

Fernandina Shrimp Gravy
1 tablespoon granulated sugar 1 tablespoon plus 1 cup water 2 ounces salt pork, diced 1/2 cup minced onion 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup diced celery 1 1/2 pounds shrimp, shelled, cleaned and, if large, cut into pieces 1 teaspoon salt 1/4 teaspoon freshly−ground black pepper 1/8 teaspoon crushed dried red pepper 2 cups hot cooked rice In a heavy, medium−size skillet, stir the sugar over moderate heat until it begins to melt. Continue to cook until the syrup turns golden. Add the tablespoon of water, protecting your hands with a pot holder as the hot sugar may spatter. Stir until the sugar is dissolved. Set this caramel aside. In a large skillet or sauté pan, cook the salt pork until browned, stirring now and then. Remove the pork bits with a slotted spoon, and set aside. Pour off all but 1 tablespoon of pork drippings. Add the onion, green and red peppers and celery. Sauté until the vegetables are tender. Add the shrimp and cook until they turn bright pink and are opaque, 2 to 3 minutes. Remove the shrimp and vegetables with a slotted spoon and keep them warm on a plate. Add the remaining 1 cup water and 1 teaspoon of the caramel to the pan drippings. Bring to a boil, stir, and simmer 1 to 2 minutes. Season with salt, black pepper and crushed red pepper. Return the shrimp and vegetables and the salt pork bits to the gravy and heat a minute or two. Serve hot over rice.

Fernandina Shrimp Gravy

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Flaming Shrimp
1 pound cleaned, de−veined shrimp, with tail shells left on 1/4 pound butter 1 tablespoon parsley 1 fresh lemon, sliced very thin Fresh coarsely−ground pepper 1/4 cup rum 3 cloves garlic, minced Melt butter in a saucepan, chafing dish or electric skillet, depending on whether to be cooked at the table or on the stove. Add garlic to butter and sauté slightly to extract some of the garlic flavor. Add parsley. Add rum and bring mixture up to a slow simmer. Drop well drained shrimp, preferably at room temperature, into the mixture and cook fairly rapidly. The best way to judge when the shrimp is cooked is when the tail shell becomes bright red and the shrimp curl into a "C" and are quite firm. This usually takes about 4 to 5 minutes. At this point, quickly stir in the lemon slices, and season to taste with coarsely ground pepper. Sprinkle with 1/4 cup 180 proof rum and ignite for presentation.

Fried Breaded Shrimp
1/4 cup flour Salt and pepper 1 egg 2 tablespoons vodka 3/4 cup fine bread crumbs 40 large raw shrimp, shelled, but with tails intact Oil (for frying) Mix flour with a little salt and pepper and place in a bowl. In a second bowl beat well the egg and vodka. In a third bowl place the bread crumbs mixed with salt and pepper. Toss the shrimp, one at a time, in the flour; dip into egg mixture; toss in the bread crumbs to coat. Drop into hot oil (360 degrees F) and deep fry quickly until golden brown. Do not overcook. Shrimp may be breaded several hours ahead and refrigerated until time to fry. Serve with a tartar and a cocktail sauce. Serves 3 to 4.

Hangtown Fry
1 dozen oysters Flour 9 eggs Fine cracker crumbs 3 tablespoons butter Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides. Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until firm on the bottom. Turn with a large spatula and cook the second side a minute or two longer. Serves 4.

Lime Pepper Shrimp
1 pound large shrimp, peeled and deveined 1 tablespoon olive oil 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme 2 teaspoons minced garlic 1 teaspoon coarsely−ground black pepper Pinch of ground red pepper Juice of one lime In a medium bowl, combine the shrimp, oil, herbs and peppers. Mix well to coat the shrimp. Let stand at room temperature for 20 minutes. Heat a large no−stick frying pan over medium−high heat for 3 minutes. Add the shrimp in a single layer. Cook for 3 minutes per side, or until the shrimp a pink and just cooked through. Do not overcook. Remove from heat and stir in lime juice.

Lime Pepper Shrimp

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Lobster Newburg
2 cups fresh or canned lobster meat or 2 medium−small fresh lobster tails 1/2 cup butter 3 tablespoons cornstarch 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon MSG 1 1/2 cups milk 1 cup heavy cream 2 eggs, beaten 1/2 cup sherry If you use lobster tails, cook as follows: Bring water to boil in a large kettle. Add 2 tablespoons tarragon vinegar and 1 teaspoon salt. When water is boiling vigorously, add lobster tails and continue cooking for 20 minutes. Lobster shells will be pink. Allow lobster to cool in liquid in which they were cooked. When cool, shell and cut lobster meat into pieces. Sauté lobster meat in butter which has been melted in a large skillet. Use medium heat and do not brown. Cook gently so lobster meat is not broken into fine pieces. Blend cornstarch and seasonings. Blend into butter and lobster. Add milk and cream, stirring constantly, until mixture thickens. Just before serving, add eggs, then slowly add sherry. Be sure lobster mixture is not at the boiling point when eggs and sherry are added or mixture will curdle. Serves 6.

Messy Shrimp Boil
2 to 3 pounds shrimp in shell 1/3 cup baking soda Fill a Dutch oven with water and bring to a rolling boil. Add baking soda to the water. Add shrimp. When the water returns to a boil and the shrimp rise to the surface with a bright reddish color to their edges, remove from water. Rinse shrimp under cold water; drain. Pile shrimp into a large bowl. Serve with side dishes of garlic butter, steamed rice, a salad, and a crusty loaf of French bread.

New England Clambake
4 small baking potatoes, sweet potatoes or yams 2 dozen clams in the shell (preferably cherrystones) Cold water 4 ears fresh corn 2 (2 1/2 pound) broiler−fryer chickens, quartered 1/2 pound butter or margarine 2 (1 pound) live Maine lobsters* 4 small onions, peeled Rockweed or cornhusks Lemon wedges * NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws. Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand. Place clams in a large bowl; add cold water to cover and let stand 30 minutes. Meanwhile, use scissors to trim off tops of ears of corn. Remove a few outer husks from each ear and reserve. Turn back remaining husks; remove and discard silk. Replace husks as they were. Soak ears and reserved husks in lightly salted water until you are ready to cook the corn. In a large skillet, sauté chicken, a few pieces at a time, in 2 tablespoons butter. Brown chicken on all sides until golden, adding more butter as needed. This should take about 10 minutes per side. Meanwhile, if you are using lobsters, prepare them as directed in the note below. Place wire rack in bottom of a very large kettle with tight−fitting lid. Pour in 2 cups cold water. Arrange potatoes and onions on rack; cover with a layer of rockweed or cornhusks. Add corn, more rockweed, and then the chicken and/or lobster. Top with clams; cover with rockweed or any remaining husks. Cover kettle and place over medium heat. Steam for 1 hour and 15 minutes or until potatoes, onions and corn are tender. Remove clams to a large bowl. Transfer chicken, lobster and vegetables to large platter. Pour broth into 4 (8−ounce) cups or bowls and serve to dip clams in for flavor. Melt butter for dipping clams and lobster. Serve with lemon wedges and melted butter. Makes 4 servings.

Oyster Loaf (La Mediatrice)
This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it was known as "the mediator." It was the one thing a man felt might effectively stand between his enraged wife and himself when he came home after spending an evening carousing in the saloons of the French Quarter. He would buy the oyster loaf for pennies, just before going home, in the French market. Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the tops and the hollowed−out center with melted butter. Place both tops and rolls in a 425 degrees F oven until toasted to a very light brown. Meanwhile, sauté the oysters in hot butter until they plump up and the edges curl. Add salt, pepper, 2 or 3 drops Tabasco® sauce and a little hot cream, if desired. Fill the hot rolls and cover with crusty tops. Use about 3 oysters to one roll. Serve hot.

Panfried Oysters
3 dozen small fresh oysters, shucked 1/3 cup flour, or more 1 cup ground soda crackers (30) 2 eggs 6 tablespoons butter, divided into thirds 3 tablespoons vegetable oil Drain oysters, then blot oysters to dry on paper toweling. Place flour and cracker crumbs on separate sheets of wax paper. Beat eggs slightly in small bowl. Dredge oysters in flour; dip into egg, then in crumbs, pressing crumbs to adhere. Place on wax paper−lined baking sheet. Heat 2 tablespoons butter and 1 tablespoon oil in large, heavy skillet over medium−high heat just until butter is melted. Add a third of the oysters and sauté for 2 minutes until golden brown. Turn over and sauté for another 2 minutes. Remove to a paper towel−lined tray. Empty skillet and wipe clean. Repeat frying in 2 batches with the remaining oysters.

Panfried Oysters

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Pan−Fried Soft−Shell Crabs
1/2 cup all−purpose flour 1 teaspoon dried oregano Salt and freshly−ground black pepper, to taste 1/2 cup milk 2 eggs 6 garlic cloves, minced 3 cups saltine cracker crumbs 3 tablespoons unsalted butter 3 tablespoons olive oil 8 soft−shell crabs In a shallow dish, stir the flour together with the oregano, salt and pepper. In a second dish, mix together milk and eggs. Add cracker crumbs to garlic, and process until crumbs are ground fine. Transfer crumbs to another dish. In a large, heavy skillet, warm the butter and oil together over medium−high heat. Dip each crab lightly first in the flour, next in the egg mixture, and then in the cracker crumbs. Add the crabs to the skillet, in two batches, if necessary, and pan−fry them 6 to 8 minutes, turning them once. Drain crabs, and serve immediately.

Pepper−Poached Oysters
24 large oysters with liquor, shells reserved 1 (8 ounce) bottle clam juice 1 1/2 tablespoons black peppercorns 2 garlic cloves, roasted 1/2 teaspoon salt Scant 1/4 teaspoon ground allspice 1 bay leaf 3 tablespoons extra−virgin olive oil Juice of 1 lime Lime wedges (for garnish) Drain oysters; pour liquor into a small saucepan. Add enough of the clam juice to the liquor just to cover the oysters. Bring the liquid to a boil, add oysters, and reduce heat to a simmer. Poach the oysters about 3 to 4 minutes, or until their edges curl and they begin to plump. With a slotted spoon, remove the oysters immediately, and set them aside. Reserve the poaching liquid. With a mortar and pestle or a mini−food processor, combine peppercorns, garlic, salt and allspice until they form a paste. Add two tablespoons of the oyster poaching liquid to the paste, and blend the paste. Drop the bay leaf into the poaching liquid, and return it to a boil. Reduce the liquid to about 1/2 cup. Stir in the spice paste, and then add the oysters. Remove the saucepan from the heat, and stir in the olive oil and lime juice. Refrigerate the oysters in the poaching liquid, covered, for at least 30 minutes and up to 1 hour. Place oysters on the half shells with about a teaspoon of the liquid for each. Garnish the oysters with lime wedges.

Pepper−Poached Oysters

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Puttin' on the Ritz Scallops
1 pound bay scallops 1/4 pound Ritz crackers 3/4 teaspoon garlic powder 3/4 teaspoon oregano 3/4 teaspoon thyme 1 can cream of mushroom or cream of celery soup 2/3 cup milk Paprika Preheat oven to 375 degrees F. In a 9−inch round dish, mix soup and milk and set aside. Break up 1/3 of the crackers and mix a 1/3 of the spices; coat half the scallops, then place in dish with soup mixture. Repeat with the remaining scallops. Break up the remaining crackers into very fine pieces and mix well with the remaining spices. Sprinkle mixture evenly over the top of the scallops. Sprinkle paprika over the top. Bake for 30 to 35 minutes. May be put under the broiler for a couple of minutes to put a light crust on top. Serve with rice on the side or under scallops.

Red Snapper Veracruz
2 pounds red snapper fillets Salt Pepper 4 tablespoons vegetable oil 1 medium onion, thinly sliced into half slices 1 1/2 pounds red ripe tomatoes, peeled and finely chopped 1 cup water 8 or 9 peppercorns 2 bay leaves 2 garlic cloves, finely mashed Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside. In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes. Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.

Red Snapper Veracruz

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Ritzy Shrimp
Large shrimp 1 tube Ritz crackers Butter Fresh garlic, minced Split the shrimp through the shell on the rounded part as you would a lobster. Do not remove the shell. After all shrimp are split, pull to separate the meat from the shell (only pull the meat to the tail), then lay them back in the shell. Lay the opened shrimp on a baking pan and brush with a mixture of fresh garlic and butter. Crush the Ritz crackers finely. Sprinkle the crackers on the buttered shrimp, then pour more garlic butter over them. You may freeze them at this point or place in the refrigerator. Place the pan in a 400 degree F oven, and bake until the crumbs start to brown.

Ritzy Shrimp

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Salmon Tamales
Filling 1 medium red onion, finely diced (about 1 1/2 cup) 1 1/2 cups diced raw salmon 2 tablespoons chopped canned chiles 2 tablespoons finely chopped cilantro 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper Tamales 1 1/2 cups Masa Harina flour (about 1/2 pound) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3/4 cup warm water 2 tablespoons corn oil 1 tablespoon light sour cream To make filling, sweat onion in a covered non−stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside. To make tamales, combine all dry ingredients and mix well. Combine water and oil and add to dry ingredients. Blend until smooth. Blend in sour cream and knead as you would bread dough. Divide dough into 6 (1/3−cup) balls, about 3 ounces each. Press each ball flat between two pieces of wax paper and smooth out into a circle 7 inches in diameter with your fingers. Remove the piece of wax paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough. Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling. Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling. Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage. Steam the tamales over rapidly boiling water for 15 minutes. Bake at 375 degrees F for 11 to 13 minutes, until rolls are golden brown.

Salmon Tamales

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Salsa Shrimp
1 1/4 pounds shelled, deveined uncooked shrimp 2 medium zucchini or yellow squash, sliced 1 1/2 cups favorite salsa 4 ounces feta cheese, crumbled 1 cup chopped cilantro 3 cup cooked couscous Spray a large frying pan with cooking spray and place over medium high heat until hot. Add shrimp and sauté until just starting to firm and turn pink, about 1 minute. Add zucchini and cook for an additional minute. Add the salsa and continue to cook until the mixture is heated through but the zucchini is still firm, about 1 minute. Top with the feta and cilantro. Serve over couscous. Serves 4.

Scalloped Oysters
Preheat oven to 350 degrees F and have ready 1 quart of oysters in their liquor. Mix together: 2 cups coarsely crushed soda crackers 1 cup dry bread crumbs 3/4 cup melted butter Place a thin layer of the crumb mixture in the bottom of a buttered casserole. Cover with half the oysters. Pour over oysters a layer of HALF of the following mixture: 1 cup cream Nutmeg or mace Salt and pepper Follow with three−quarters of the remaining crumbs and the remaining oysters. Pour other half of seasoned cream over oysters. Cover with remaining bread crumbs. Bake for 20 to 25 minutes.

Shrimp Broiled with Rosemary
1 1/2 pounds extra−large shrimp (16−20 per pound) or 2 pounds medium shrimp (31−40) 1/4 cup freshly squeezed lemon juice 4 tablespoons extra−virgin olive oil 2 tablespoons chopped fresh rosemary leaves Salt and freshly ground black pepper Preheat broiler. Devein shrimp without peeling by cutting the shell along the back with a pair of scissors and making a shallow slit in the flesh with a paring knife. Place the shrimp in a shallow baking dish in which they will fit in a single layer. Add the lemon juice, olive oil and rosemary; season with salt and black pepper. Toss shrimp well and spread them evenly in the dish. Broil for 5 minutes (4 for medium shrimp); turn and broil until they are pink throughout, 2 to 4 minutes more. Before serving, toss the shrimp in the juices that will have formed, adding another light sprinkling of salt. The best way to eat them is to put the baking dish in the middle of the table and have everybody take one shrimp at a time, peel it and dip it into the juices in the pan. Makes 4 generous servings.

Shrimp Broiled with Rosemary

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Shrimp Chowed with Garlic
1 1/2 pounds large shrimp, peeled and de−veined 3 tablespoons peanut oil 1 teaspoon salt 5 cloves garlic, sliced thin 3 scallions, chopped 2 teaspoons sesame oil 1 tablespoon dry sherry Heat a large cast iron frying pan over highest heat. Add oil, salt and garlic; toss for just a few seconds. Add shrimp and toss constantly until they all change to a bright orange color. Throw in the scallions and the sesame oil and toss for a few seconds. Add the sherry and cover the pan. Turn off the heat and serve immediately.

Shrimp Garlic Sauce
Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful garlic oil that remains should be stored in the refrigerator and used for sautéing shrimp or any other meat or fowl. 12 cloves garlic, roughly chopped 1 cup vegetable oil 1/4 cup (1/2 stick) unsalted butter 1 1/2 pounds fresh shrimp, peeled, de−veined and butterflied (leave tails intact) In a large skillet, sauté the garlic in medium−hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for sautéing the shrimp. In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then sauté the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to sauté all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice. Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it. Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

Shrimp Scampi
Fresh, uncooked shrimp Fresh garlic or garlic powder Butter or margarine Remove shells and tails from shrimp. Cut through the back of shrimp to butterfly and remove veins. Sauté shrimp in butter and minced garlic or garlic powder until cooked. Add parsley for a bit of color.

Shrimp Scampi

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Shrimp Scampi
Serves 4 to 6, depending upon appetite! 2 pounds shrimp 4 large cloves garlic 4 tablespoons fresh parsley, or dried 8 tablespoons butter 2 tablespoons vegetable oil 4 tablespoons dry vermouth Salt and pepper to taste 2 teaspoons flour Dash of lemon juice (1/2 of a lemon) 1 pound linguine Cook linguine according to package directions. Rinse the shrimp in cold water, peel and de−vein, if you wish. Dry on paper towels. Sauté the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown. Add the vermouth, then the shrimp. Raise the heat to medium−high and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately.

Shrimpy Grits
2 to 3 cups cooked (not instant) grits (don't overcook them) 10 to 20 medium size shrimp, shelled, cleaned well, and de−veined 2 to 3 cup shredded sharp Cheddar cheese Another layer of grits 1 cup shredded sharp Cheddar cheese Red Eye Gravy Pour enough Red Eye Gravy over all this to fill it just to the top. Cover and bake for about 30 minutes or until it is hot and bubbly and the cheese is melted. Red Eye Gravy Fry some breakfast ham (traditional) or breakfast sausage in a cast iron skillet. Remove the meat when cooked, turn down the heat and add about 2 to 3 cups of the leftover coffee from that morning. Stir well as it heats and make sure you stir in all those good bits of meat from the bottom and sides of the pan. Pour gravy over the Shrimpy Grits.

Spicy Orange Shrimp
4 large oranges 1 1/2 tablespoons vegetable oil 1/2 teaspoon minced garlic 16 large uncooked shrimp, peeled and deveined 1 teaspoon hot pepper sauce 1 teaspoon light brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch in 1 tablespoon water Cut the oranges in half and squeeze the juice into a bowl. (For a special touch, you may want to clean out the orange halves and use them to serve your final dish.) Heat the oil in a large skillet over medium heat. Stir the garlic around in the oil for about a minute, not letting it brown. Turn the heat up a bit and add the shrimp. Stir them as they cook until they are opaque and pink. It shouldn't take much more than a minute. Add the hot sauce, brown sugar and Worcestershire ... then the orange juice. Bring to a boil and cook for two minutes. Add the cornstarch mixture and cook until sauce thickens. Serve with rice or couscous.

Spicy Orange Shrimp

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Steamed Clams
Scrub shells of steamer clams to remove all sand. Place flat in a kettle, add 1/2 cup boiling water. Cover and steam over low heat until shells are partly open, about 5 to 10 minutes. Discard any clams that have not opened. Serve with melted butter.

Sweet Salmon with Ginger and Scallions
2 (1−inch thick) salmon filets 2 scallions, cut into 2−inch long strips 1/4 cup ginger, cut into 1/4−inch thick chunks 1 1/2 tablespoons olive oil 1/4 cup white wine, rice wine or sweet sake 1/2 cup water 1 tablespoon soy sauce 1 teaspoon granulated sugar Salt and pepper Sesame oil (optional) Heat oil in pan on high heat. Salt and pepper both sides of the salmon filets. Place filets in pan skin−side down and do not disturb. Cook on high for 40 sec. Turn heat down to medium−high and continue to cook for 3 minutes. Turn filets over and cook for another 2 minutes. Remove filets from pan and set aside on a plate. Turn heat back up to high and add ginger and scallions. Cook until slightly tender (about 1 minute). Add wine and deglaze pan. Add soy sauce, water, and sugar. Bring to a boil, then reduce heat to simmer. Place salmon filets carefully back into pan and simmer until salmon is cooked through (about 2 minutes). Drizzle with a few drops of sesame oil if desired. Serves 2 to 3.

Sweet Salmon with Ginger and Scallions

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Texas Style Skillet Scampi
2 pounds headless shrimp with shells (about 40 medium shrimp) 1/4 cup finely chopped parsley 1 cup melted butter 4 cloves garlic, chopped 1 cup melted butter 4 cloves garlic 1 cup extra virgin olive oil 8 peppercorns 1 teaspoon salt 6 dried chile japones (Japanese peppers) Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside. Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready. Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serves 6 to 8. Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.

Texas Style Skillet Scampi

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Tropical Shrimp Paella
1 1/2 cups yellow onion, diced 1/4−inch 1/2 pound linguica or smoked sausage 4 tablespoons olive oil 1 cup red pepper, diced 1/4−inch 1 teaspoon fresh thyme leaves 1/2 fresh pineapple, diced 1/2−inch 1/2 teaspoon turmeric 1 mango, diced 1/2−inch 1 teaspoon kosher salt 1 papaya, diced 1/2−inch 1 cup Arborio or paella rice 1 starfruit, sliced 1/4−inch 2 1/2 cups chicken or vegetable stock 2 tablespoons rum (optional) 1 tablespoon minced garlic 2 1/2 pounds 16/20 count prawns Slice the linguica or smoked sausage or chorizo into 1/4−inch rounds, then quarter the sausage. Marinate the prawns in olive oil which has been infused with saffron. Season with kosher salt and crushed red pepper. In addition, other seafood may be added such as clams and mussels. Cook the onion in half the olive oil until translucent over medium−high heat. Add the thyme, turmeric, salt and rice. Stir well. Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente. In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper. Add the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn off the alcohol. Add the cooked rice. Toss all together carefully until thoroughly incorporated. Moisten with a little more stock if necessary. Mound the paella in a bowl or on a plate. Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired. Yields 8 servings.